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Crab And Shrimp Soup

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  Fish stock 1⁄2 Pound
  Shrimp 1 Pound, cooked
  Bay leaves 2
  Garlic 2 Clove (10 gm), crushed
  Water 1 1⁄2 Cup (24 tbs)
  Crabmeat 1 Cup (16 tbs) (Fresh Or Canned)
  Butter 4 Tablespoon
  Chopped celery with leaves 1⁄2 Cup (8 tbs)
  Milk 2 Cup (32 tbs)
  Flour 1 Tablespoon
  Nutmeg 1⁄4 Teaspoon
  Marjoram 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Chili sauce 2 Tablespoon
  Brown sugar 1 Tablespoon
  Cream 1 Cup (16 tbs)
  Egg yolks 2
  Madeira/Sherry 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

Put the fish, bay leaves, cloves, salt and pepper in the water and cook slowly for 30 minutes.
Let the fish cool in the broth, strain it and reserve the broth.Peel the shrimp and remove all the bones from the fish and put them through the blender with a little of the stock.Flake the crabmeat and add it to the other fish.Saute the onion and celery in the butter for 3 to 4 minutes, add the milk and simmer for 5 minutes.
Mash through a sieve or blend and mix in the flour, add the other seasonings and combine with the fish and broth.Thin with hot milk if necessary.Just before serving boil up the soup, scald the cream and pour it over the beaten egg yolks and combine the mixture slowly.
Check the seasoning, add the wine and serve.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2502 Calories from Fat 819

% Daily Value*

Total Fat 92 g140.9%

Saturated Fat 52.7 g263.5%

Trans Fat 0 g

Cholesterol 1385 mg461.7%

Sodium 3131.3 mg130.5%

Total Carbohydrates 250 g83.4%

Dietary Fiber 4 g16.1%

Sugars 126.1 g

Protein 153 g306%

Vitamin A 89.1% Vitamin C 85.1%

Calcium 157.1% Iron 92.5%

*Based on a 2000 Calorie diet

Crab And Shrimp Soup Recipe